Sweet onion in melted butter until clear, slowly stir in liquid ingredients, adding dry at the end. Bring to a boil for about 10 minutes, stirring continuously. .

Dissolve vegetable bouillon in boiling water. In a large saucepan over medium heat combine vegetable broth, ketchup, Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper, oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10 minutes.

In a medium, nonporous bowl, combine the garlic, shallot, honey, barbecue sauce and cilantro. Mix well and pour onto meat or poultry. Discard any leftover sauce.

In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30
minutes.

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar. Use to baste pork or beef ribs while grilling.

In a medium bowl, mix together onion soup mix, sugar, ketchup, and Worcestershire sauce. Do not use until the last few minutes of cooking, because this sweet sauce will burn if cooked for too long or over too high heat.